Aromatically this is a textbook example of the grape; plush, brightly-toned notes of red berries, charred capsicum and ground coffee are vibrant and upfront. On the palate the wine is glossy, with deep, sumptuous fruit and gentle bitters leading into detailed granular tannins and a stony, mineral backbone. Find out more.
About the Wine
Noëlla's unconventional red blend that makes so much sense. The wine shows the glossy, herbaceous hallmarks of Cabernet Franc with a dark-fruited, sanguine undertone from the Côt. Think charred green bell peppers, freshly picked forest berries and stony minerals, given depth and supple texture from the time in old oak. As ever, it shows her signature elegance and concentration of fruit.
Two separate vinifications of Cabernet Franc and Côt, the former de-stemmed and the latter as whole bunches, both macerated for 10 days before being pressed into 500-litre barrels and steel tanks respectively for one year of ageing. The wine was then aged in bottle in the cellar for two years before release.
About Noëlla Morantin
Since starting to make wine in 2001, Noëlla has trained with and worked alongside some of the great names of the Loire. A couple of years with Agnès and René Mosse in Anjou led to her becoming the vineyard manager at Les Bois Lucas after becoming friends with Junko Ara, then on to renting parcels of the feted Clos Roche Blanche estate in Touraine from Catherine Roussel and Didier Barrouillet. She now makes wine with fruit from a mixture of owned and rented parcels at her beautiful cellar carved out of the hillside in Thésée; a testament to her hard work and determination over the last 20 years. Noëlla chooses to work under the more general VDF denomination rather than AOC and her wines stand apart from the perceived notion of Touraine. “If it doesn’t smell like cat piss, you don’t get the appellation” she quips - but only half-jokingly. She refers to early picking and the prevalence of industrial yeasts used in the area to enhance supposedly typical flavours in the wine. Noella ferments with native yeasts and seeks a longer maturation period in old barrels than is usual, meaning her wines are released much later than many other producers nearby. This patience is rewarded with sublime depth and texture in the wine; her unique and varied expressions of Sauvignon Blanc range from the zippy to the tropical and often confound expectations of the grape. Her red wines, made with Gamay, Cabernet Franc and Côt are deep-fruited and velvet smooth.
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